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- Hey everyone, it's Natasha of natashaskitchen.com
and today we're making the most popular cake on my blog,
it's a strawberry cake, and it's lay after layer
of fresh strawberries, a lightly sweetened whipped frosting,
and my famous European spongecake.
The flavors are fantastic and it's so easy to make.
You all are gonna love it.
Start by slicing the cake layers in half.
To do this, score the edges
and then slice all the way through.
This is my easy four-ingredient sponge cake
and I'll leave a link to the video tutorial
in the notes below.
To make your strawberry filling
cut one pound of fresh strawberries into halves or quarters
and put them in the bowl of a food processor or blender.
Pulse those together until you have a chunky
apple sauce consistency.
Let's get started on the frosting.
Pour one cup of cold heavy whipping cream
into the bowl of your mixer and beat that on high speed
for one to two minutes or until it's thick and spreadable.
Transfer the whipped cream to a separate dish.
In the same mixing bowl, combine 16 ounces
of softened cream cheese with three fourth's cup of sugar.
Beat those together on high speed for two minutes
scraping down the bowl as needed.
Once it's smooth and lump free fold in the whipped cream.
That looks perfect and it's time to assemble the cake.
Place your first cake layer on the serving platter
and spread with one-third of the strawberry puree.
Now spread about half a cup of frosting onto the second
cake layer and place it over the first layer
so the strawberries and cream are hugging.
Repeat this process with the remaining cake layers.
I am telling you guys, the crazy amount of strawberry
in this cake makes it perfectly moist and so delicious.
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Now cover the top and sides of the cake
with the remaining frosting and smooth it out.
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Let's set the cake aside and quickly make
our decorative chocolate topping.
Line a baking sheet or cutting board
with a piece of parchment paper.
Melt one third cup of chocolate chips.
I microwave them for 40 seconds.
Transfer your smooth melted chocolate to a Ziploc bag,
snip off the edge, and start piping the chocolate
onto your parchment paper.
Transfer your chocolate to the freezer
and let it chill for at least five minutes.
There are two different patterns you can use
to decorate the base of the cake.
A.
Or B.
I like using just the ends because it holds up longer,
especially if you're making the cake a day ahead.
I always thought adding the chocolate
and fresh strawberries to the top
made this cake completely charming.
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Time for the best part of the show, the taste test.
I'm gonna cut right into this beautiful cake.
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Ooh, look at those layers, wow.
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Mm, mm-mm.
I love that pop of fresh strawberry flavor
against that lightly sweetened whipped cream,
it's perfectly moist and absolutely delicious.
Seriously though, even if somebody were to make this ugly,
not you, someone else, (Natasha laughs)
it would still turn out amazing, you can't go wrong.
Make this for your next party and you will love it.
If you enjoyed this video, give me a thumbs up below,
make sure to subscribe to our YouTube channel
to get all of our future videos,
and thanks for watching.
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